Abstract
Meat smoking is an old and efficient method of meat treatment, resulting in the preparation of meat with specific properties, improved taste, and modified the physical and chemical properties of treated meats. The aim of this study was to analyse the level of polycyclic aromatic hydrocarbons (PAHs) generated during meat smoking using traditional Polish methods. In particular, various meat products such as: Kornetka from Górno, Country sausage from Górno, Dry pork from Górno, Homemade ham, Steamed bacon, Pork kabanos were prepared. Within the treated meats, the following PAH compounds were determined: benzo(a)pyrene - BaP, chrysene - CHR, benzo(a)anthracene - BaA, benzo(b)fluoranthene - BbF, 5-methylchrysene - 5-MeCHR, benzo(c)fluorene - BcF, benzo(g, h,i)perylene - BghiP, benzo(j)fluoranthene - BjF, benzo(k)fluoranthene - BkF, dibenzo(a,e)pyrene - dBaeP, dibenzo(a,h)anthracene - dBahA, dibenzo(a,h) pyrene - dBahP, dibenzo(a,i)pyrene - dBaiP, dibenzo(a,l)pyrene - dBalP, indeno(c,d)pyrene - IcdP. After the smoking process, cold cuts samples were taken for chemical analysis to determine the presence of PAHs. Samples were taken 7 times, at 2-week intervals, in an amount of approximately 1.5 kg, immediately after heat treatment, cooling and packaging. The amount of polycyclic aromatic hydrocarbons was determined by liquid chromatography (HPLC). Research carried out shows that the lowest average PAH content was found in dry sausage and was 5.87µg/kg. In three of the meats tested, the total PAHs content assessed ranged from 10.78 to 16.62µg/kg The results of this study provide information on PAH levels in traditionally smoked meats and assess compliance of these levels with current health and safety regulations. This research is crucial to understand the possible health risks factors that could be associated with the consumption of traditionally smoked meat and to guide the development of safer smoking practices.